Now that it's Summer time, I do not eat a lot of hot breakfasts. I've been that way for as long as I can remember and if you live in the Midwest, you will understand. When it's cold out, I prefer a hot breakfast and vice versa.
Anyway, I am still thinking about that peanut butter and oatmeal breakfast so I decided to make some baked oatmeal with peanut butter. It's kind of like peanut butter oat bread and it is a nice healthy treat.
For this recipe, I use two types of oats. Rolled and quick. This combination worked out perfectly making this a kind of quick bread. I am sure you can use what type of oats you like but your recipe might have a different consistency.
In the video, I used 1/2 a cup of maple and 1/2 tsp of salt. Made it again with 1 cup of maple and 1 tsp salt and it was way better.
Let's get to the recipe. Here is what you will need.
2 cups of plant milk
2 cups of rolled oats
1 cup of quick oats
1 cup of peanut butter
1 cup of maple syrup or sweetener of choice
1 tsp of cinnamon
1 tsp of baking powder
1 tsp of pink salt
2 tbsp flax meal
6 tbsp water
2 tsp vanilla
Preheat your oven to 450 degrees.
Start by combining your flax meal and water. Give it a whisk and set aside.
In a large bowl, combine everything except the oats including the flax meal. Give it a really good whisk making sure the peanut butter is mixed in and not lumpy.
Now add the oats and stir to combine.
Poor into a parchment lined 8 x 8 pan and bake for about 25 minutes. Carefully insert a toothpick in the center of the baked oatmeal and if it comes out clean, it's done. If not, continue baking checking every few minutes until it's done.
Let it cool completely.
An optional and highly recommended topping is a chocolate drizzle.
In a medium bowl combine the following:
1/4 cup cacao
1/4 cup melted coconut oil
1/4 cup maple syrup
Whisk it up and poor over the cooled baked oatmeal. Serve and enjoy.